Spelt Fennel and Mushrooms

2 comments

Here it is another soup, for the last gasp of the cold season, which fortunately is about to finish!

Ingredients:
1 cup of wholegrain spelt
2 fennel
4 frozen porcini mushrooms
1 leek
1 shallot
extra virgin olive oil
some peeled tomatoes
thyme
vegetable broth

Method:
I soaked spelt for 6 hours, I then rinsed and placed it in a pressure cooker with oil, sliced fennel, diced mushrooms, shallots, chopped leek and thyme; I let them flavor for about 5 minutes, then I added the tomatoes, covered with the veg broth and let it cook for about 7 minutes.

Comment:
Versatile dish which serves two purposes: with plenty of broth is a soup, with a little liquid it becomes a risotto made of spelt. In my case, I had it as a soup for lunch, while at dinner I had it with a fork!

Chef: Barbara from VeganBlog

  1. ascanio 16 March 2011 at 06:41

    Looks great! Even if it’s not that cold here, a warm and thick soup (or a risotto) is so good


  2. acorn 20 March 2011 at 12:02

    I wonder what fennel + leeks + mushrooms tastes like. Seems interesting.



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